On the Totally Traditional Turkeys front the bird certainly didn’t die in vain, as it was much appreciated by all ages of a large family. It was beautifully moist, easy to cook, tasty & gamey & the meat & carcass held together beautifully. The leftovers made for a great soup & a rich, satisfying ’Turkey au Vin’.

This was a proud and beautiful bird, immaculately dressed, and I can say, without hesitation, of the highest calibre of taste, texture and appearance. I could hardly get it into the Aga, stuffed weight I needed sherpas to help, and as for turning it, where was the mediaeval spit!

The flesh was juicy, flavoursome, well developed without being gamey, the bite neither chalky nor tough, it was just pure 22 carat gold (sorry Bronze) turkey. Congratulations to Rumburgh Farm at Halesworth in Suffolk who I would love to visit when I see my godmother in Bungay and thanks from me. I would recommend their turkeys without hesitation.